Indonesian Style Fried Chicken Breast and Peanut Sauce

Meanwhile, in a large bowl, add the flour (see pantry for amount), Indonesian style spice mix and season with salt and pepper. Mix to combine. 

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken flat in the pan. Fry until browned on each side and cooked through, 5-6 mins each side.

Discard any flour left in the bowl.

Once cooked, remove from the heat and drizzle over the honey (see pantry for amount). Turn the chicken in the honey until coated and set aside on a plate. Cover with foil to keep warm. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, boil a half-full kettle.

Zest and halve the lime. Roughly chop the coriander (stalks and all). Peel the kiwi, then cut into 1cm chunks.

In a medium bowl, combine the coleslaw mix, sambal (add less if you'd prefer things milder), coriander, kiwi, the juice from half the lime, a pinch of lime zest and the sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, toss together and set aside.

In a small bowl, mix the peanut butter, boiled water and sugar for the sauce (see pantry for both amounts) until you have a smooth, thick paste. Add half the soy sauce and a squeeze of the remaining lime juice. 

Mix vigorously until smooth.

Taste and add more lime juice, soy and sugar if needed.